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Maple-Spiced Roasted Butternut Squash: A Sweet and Savory Treat

Ingredients

Scale
  • 1 butternut squash (3 lbs.), peeled, seeded, and cubed
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon maple syrup
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 10 fresh sage leaves

Instructions

  1. Preheat Oven: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Prep Squash: In a medium bowl, toss the butternut squash cubes with olive oil, maple syrup, cinnamon, paprika, salt, and cayenne pepper.
  3. Roast Squash: Spread the seasoned squash in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until tender and golden brown, stirring halfway through.
  4. Fry Sage: While the squash roasts, heat 2 teaspoons olive oil in a skillet over medium heat. Add sage leaves and cook until crispy, about 1-2 minutes per side. Drain on paper towels.
  5. Serve: Serve the roasted butternut squash topped with crispy sage leaves.

Prep Time: 15 minutes | Cook Time: 20-25 minutes | Total Time: 35-40 minutes

  • Author: Olivia Chen